Of Pots and Pens: Turkey bacon could never work in baked potato soup

Photo by Rebecca LeFever and ofpotsandpens.com

I have bought a lot of turkey bacon recently. It’s only $1.50 a packet versus the nearly $7 you could spend on the real stuff. But I finally came to realize why there is such a price different. Real bacon — porky, fatty, thick-cut bacon — is a luxury item.

There is no wrong that bacon can do. It sizzles perfectly. The greasy, delicious smell is enough to make me weak in the knees. And when it’s done cooking, while the bacon drains on a paper towel and I burn my fingers snagging a bite, the fat left behind is just begging to be used.

So I granted its wish and I put that bacon grease to good use: I made baked potato soup. And even as I write this, with dinner time several hours away, I know there is a creamy bowl of this wonderfulness waiting for me.

I don’t care about my waistline!

Not today.

Not when there is baked potato soup.

All you have to do is let the bacon grease infuse its flavor into every bite, sip and swallow of that soup. It wants to do this for you. The last thing the bacon grease wants to become is a forgotten mess in some empty tin can that you toss out at the end of the week.

“USE ME!” it cries.

I can’t resist. I have such a soft heart for anything bacon.

Want to see the recipe and more photos? Visit Of Pots and Pens.

Rebecca Hanlon

Rebecca Hanlon is the health reporter with a religion sub beat at the York Daily Record/Sunday News. Follow her on Twitter @mrsbeccahanlon or on Facebook at facebook.com/byrebeccahanlon.

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